If you’re on the hunt for a cozy, nutritious treat that feels like a warm hug straight from the oven, this Gluten Free Pumpkin Oatmeal Cookies Recipe is your new best friend. Perfectly blending the wholesome goodness of gluten free oats with the rich, velvety sweetness of pumpkin puree, these cookies are a delightful balance between soft and chewy, with a hint of cinnamon that whispers cozy fall vibes on every bite. Whether you’re navigating dietary restrictions or just craving something comforting and naturally sweet, this recipe is a fantastic way to celebrate pumpkin season all year round.
Ingredients You’ll Need
These ingredients are amazingly simple but truly essential; each one plays a unique role in creating the perfect texture, flavor, and color that make these cookies so special.
- 1 cup gluten free oats: The heart of the cookie, bringing chewy texture and wholesome fiber.
- 3/4 cup pumpkin puree: Adds moisture, natural sweetness, and that unmistakable fall flavor and golden hue.
- 1/4 cup maple syrup: A natural sweetener that enhances the pumpkin’s taste with a subtle caramel note.
- 1/2 cup chocolate chips: Little bursts of indulgence that melt perfectly into every bite.
- 1 tsp cinnamon: Infuses warmth and spice, tying the flavors together beautifully.
- Dash of salt: Balances all the sweetness and elevates the cookie’s overall flavor.
How to Make Gluten Free Pumpkin Oatmeal Cookies Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350ºF. Getting your oven ready ahead of time ensures that your cookies bake evenly and develop that perfect golden crisp on the edges while staying tender inside.
Step 2: Mix the Ingredients
In a mixing bowl, combine the gluten free oats, pumpkin puree, maple syrup, chocolate chips, cinnamon, and a dash of salt. Stir everything together until the mixture is well combined. This is where the magic starts—watch those oats soak in the pumpkin’s moisture, while the cinnamon and maple syrup blend into a deliciously fragrant dough.
Step 3: Form the Cookies
Scoop spoonfuls of dough onto a baking sheet lined with parchment paper or a silicone mat. Use the back of the spoon or fingers to gently flatten each mound into cookie shapes. This step helps the cookies bake evenly and develop their signature texture—crispy on the outside, chewy on the inside.
Step 4: Bake to Perfection
Bake your cookies at 350ºF for 15 to 20 minutes, or until they’re lightly browned around the edges. The aroma from the oven will fill your kitchen and make waiting an absolute pleasure. Once baked, allow them to cool on the sheet just a bit before transferring to a wire rack to cool completely.
How to Serve Gluten Free Pumpkin Oatmeal Cookies Recipe
Garnishes
For an extra-special touch, sprinkle a tiny dusting of powdered sugar or a pinch of cinnamon on top just before serving. You can also add a few extra chocolate chips on top right after baking for an irresistibly melty finish.
Side Dishes
These cookies pair beautifully with a warm cup of chai tea or your favorite coffee. They’re also wonderful alongside a simple glass of almond or oat milk, making for a perfectly balanced and satisfying snack.
Creative Ways to Present
Try stacking a few cookies with a small scoop of vanilla or cinnamon ice cream between them for a quick and delightful ice cream sandwich. Or serve them broken into chunks atop Greek yogurt with a drizzle of honey for a nutritious twist on dessert or breakfast.
Make Ahead and Storage
Storing Leftovers
Your leftover Gluten Free Pumpkin Oatmeal Cookies Recipe will keep best in an airtight container at room temperature for up to 3 days. Keeping them sealed helps retain their chewy texture and keeps the flavors vibrant.
Freezing
If you want to keep these cookies fresh for longer, freeze them in an airtight container or zip-top bag, layered between parchment paper, for up to 2 months. When you’re ready to enjoy, just thaw them gently at room temperature or warm briefly in the oven.
Reheating
To enjoy that freshly-baked feel, pop your cookie in the microwave for 10 to 15 seconds or heat it in a preheated 300ºF oven for 5 minutes. This will revive the soft, chewy perfection that makes these cookies so addictive.
FAQs
Can I substitute ingredients in this recipe?
Absolutely! You can swap maple syrup for honey or agave if you prefer, and dark chocolate chips can be replaced with raisins or nuts. Just keep in mind that some substitutions may slightly change the texture or flavor.
Are these cookies suitable for vegans?
Yes, as written, this recipe is naturally vegan since it uses no animal products. Just be sure your chocolate chips are dairy-free to keep it fully vegan-friendly.
What makes these cookies gluten free?
The key is using certified gluten free oats, which are processed in gluten free facilities. This ensures the cookies are safe for anyone with gluten sensitivities or celiac disease.
Can I make these cookies without chocolate chips?
You can! If you’re not a fan of chocolate, simply omit them or add other mix-ins like chopped nuts, dried cranberries, or seeds for an interesting texture and flavor boost.
How soft or crunchy are these cookies?
These cookies are wonderfully soft and chewy in the center with slightly crisped edges. If you prefer crunchier cookies, you can bake them a few minutes longer but watch closely to avoid drying them out.
Final Thoughts
I truly hope you give this Gluten Free Pumpkin Oatmeal Cookies Recipe a whirl because it’s such a comforting, simple treat that truly feels like a celebration of wholesome, seasonal flavors. Whether you’re baking for friends, family, or just yourself, these cookies bring a little extra warmth and joy to any day. Happy baking!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Gluten Free Pumpkin Oatmeal Cookies are a delicious and healthy treat perfect for fall or any time you crave a cozy, naturally sweet cookie. Made with wholesome gluten free oats, pumpkin puree, and sweetened with maple syrup, these soft and chewy cookies are enhanced with warm cinnamon and melty chocolate chips. They are easy to prepare, baked to perfection, and offer a comforting flavor with gluten free ingredients suitable for those avoiding gluten.
Ingredients
Cookies
- 1 cup gluten free oats
- 3/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1/2 cup chocolate chips
- 1 tsp cinnamon
- dash of salt
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to ensure it reaches the right temperature for baking the cookies evenly.
- Mix Ingredients: In a mixing bowl, combine the gluten free oats, pumpkin puree, maple syrup, chocolate chips, cinnamon, and a dash of salt. Stir thoroughly until the ingredients are well incorporated into a uniform dough.
- Shape Cookies: Using a spoon, scoop spoonfuls of the dough onto a baking sheet lined with parchment paper or a silicone mat. Slightly flatten each cookie to help them bake evenly and hold their shape.
- Bake: Place the baking sheet in the preheated oven and bake for 15 to 20 minutes or until the cookies turn lightly browned around the edges and are set in the center.
- Cool and Serve: Remove the baking sheet from the oven and let the cookies cool completely on the sheet before transferring them to a plate or storage container. This helps them firm up and enhances their chewy texture.
Notes
- For extra flavor, add a pinch of nutmeg or ginger along with the cinnamon.
- You can substitute chocolate chips with raisins or chopped nuts if preferred.
- Make sure to use certified gluten free oats to keep the recipe safe for gluten intolerant individuals.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate to keep longer.
- If you want a crisper cookie, bake a few minutes longer but keep an eye to avoid burning.
